Heating Modes; Further Information - Bosch 500 Series Use And Care Manual

Heating modes

To enable you to find the correct type of heating for your
dish, we have explained the differences and scopes of
application here.
Type of heating
%
Bake
(
Broil
&
Roast
<
Convection Multi-
Rack
7
Convection Broil
$
Pizza setting
.
Slow Cook
$
Proof
O
Warming
P
Plate warming
B
Defrost
--------
Default values
For each type of heating, the appliance specifies a
default temperature or level. You can accept this value or
change it in the appropriate area.

Further information

In most cases, the appliance provides notes and further
information on the action just carried out.
°
Touch the field. The note is shown in the display for a
few seconds. Use the rotary selector to scroll to the end
of longer notes.
Some notes are displayed automatically, for example as
confirmation, or to provide an instruction or warning.
12
Temperature Use
150-550° F For traditional baking and roasting on one level. Especially suit-
(65-285) able for cakes with moist toppings.
Heat is emitted evenly from the top and bottom.
Broil settings: For broiling flat items, such as steaks or sausages, for making
toast, and for browning food.
1 = low
The whole area below the broiler element becomes hot.
2 = medium
3 = high
150-550° F For less tender cuts of meat and poultry.
(65-285)
The heat is emitted from above and more intensively from below.
150-525° F For baking and roasting on one or more levels.
(65-275 °C)
The fan distributes the heat from the ring heating element in the
back panel evenly around the cooking compartment.
450-550° F For roasting poultry, whole fish and larger pieces of meat.
(230-285 °C)
The grill heating element and the fan switch on and off alternately.
The fan circulates the hot air around the food.
150-525° F For preparing pizza and dishes that require a lot of heat from
(65-275 °C) underneath.
The bottom heating element and the ring heating element in the
back panel heat up.
100-250° F For gentle and slow cooking of seared, tender pieces of meat in
(35-120 °C) ovenware without a lid.
The heat is emitted evenly from the top and bottom at low tem-
peratures.
80-110° F For the rising of dough or yeast.
(25-45 °C)
Heat is emitted from below.
140-220° F For keeping cooked food warm.
(60-105 °C)
100-150° F For preheating plates.
(35-65 °C)
100-140° F For gently defrosting frozen food.
(35-60 °C)
The symbols for each type of heating help you to
remember them.
When cooking at very high temperatures, the appliance
lowers the temperature slightly after an extended period.